Chocolate-Pumpkin Layer CakePT30Mhttps://img4.recipesrun.com/201907/2019/0731/8b/e/983190/300x200x50.jpg This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen – iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.12 servings
Ingredients:
Milk1 teaspoon Vanilla extract10 ounces Bittersweet or semisweet chocolate, melted2 1/2 cups Confectioners' sugar1 cup Chopped pecans1 cup Semisweet chocolate chips1 1/2 cups Plain pumpkin purée, canned, frozen or fresh3 Eggs1 1/2 cups Granulated sugar1/2 teaspoon Salt1/2 teaspoon Baking powder1 teaspoon Baking soda1/4 teaspoon Allspice1/2 teaspoon Nutmeg1/2 teaspoon Ground ginger1 teaspoon Cinnamon2 cups Flour, more for dusting20 tablespoons Soft unsalted butter, more for greasing
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen – iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.
